BOLOGNESE SAUCE
Typical dish of the region called Emilia Romagna, situated in the north-central part of Italy
Salt a pinch
Pepper to taste
Carrot 1 (small)
Onion 1 (small)
Celery 1 (1 stick)
Garlic clove
Olive oil
Butter
Red wine 1 glass
Bay Leaves (2)
Mince meat 500gr
Sieved tomatoes/Passata 500ml
Finely chop the carrot, onion (peal them first) and the celery. In a saucepan add a little olive oil and a knob of butter, once melted add the bay leaves, chopped veggies and garlic and fry till the onion has goldened (if such a word exists...well it does now.).
Add the mince and cook to brown (just for a few minutes, it doesn't have to cooked throughout). Then add the red wine and let it evaporate. At this point add the passata and the stock cube. Cook the sauce throughout and then serve (half hour or more at low heat).
If you like spicy food try adding chilli flakes.
GNOCCHI x 5-6 people
Potatoes 2kg
Flour 500gr
Egg
salt (a pinch)
Wash and boil the potatoes (don't peal them!) till tender. Let them cool for a few minutes then when still warm to the touch but not scorching hot, peal them and start mashing finely on a clean dry surface covered in flour. Add a pinch of salt and add the flour. Mix well then make a little mountain of it then in the middle create some room where to break the egg into. Mix well! The texture of the dough should be consistent but not too hard or the gnocchi, once cooked, will be even harder. You can always add some more flour if if prefer a denser dough or a little bit of milk if you want to soften it.
Once the dough is fully mixed start rolling long snake-like strings 2-3cm thick. Then cut them in small pieces and these are you gnocchi. They can be as big/small as you prefer. I like them the size of an hazelnut. Remember that if you make them too big they will go squishy and out of shape quickly.
Cook the finished gnocchi in salted boiling water as soon as you can (once cool) or they will stick together, they are cooked once they float (drain).
Prepare a sauce of your choice and serve.
STORAGE TIP: Gnocchi can be frozen but only after cooking. Then add a bit of oil (to stop them from clumping up together) and once cool, portion them into ziplock bags and freeze.
